Mediterranean Beef Stew With Olives, Sun-Dried Tomatoes, Basil

• 2 lbs lean stewing beef, such as bottom round, cut into 1-1/2 inch cubes
• 2 tablespoons olive oil
• 2 medium onions, sliced
• 3 garlic cloves, thinly sliced
• 3/4 cup dry vermouth
• 1 (28 ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/3 cup quartered and pitted kalamata olive
• 1/3 cup sun-dried tomato, strips drained
• 1/2 cup lightly packed fresh basil leaf, shredded

1. Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
2. Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
3. Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
4. Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.

lean stewing beef, olive oil, onions, garlic, italian tomatoes, balsamic vinegar, fresh ground black pepper, red pepper, olive, tomato, lightly packed fresh basil leaf

Taken from www.food.com/recipe/mediterranean-beef-stew-with-olives-sun-dried-tomatoes-basil-501764 (may not work)